Indian-Style Cauliflower

• 1 large yellow onion, quartered and sliced
• 1/2 1/2 cup vegetable stock or 1/2 cup low sodium chicken broth
• 2 tablespoons chutney or 2 tablespoons apricot preserves
• 2 teaspoons Dijon mustard
• 3/4 teaspoon dried basil, crumbled
• 3/4 teaspoon ground ginger
• 3/4 teaspoon cumin
• 1/2 teaspoon salt
• 1/4 teaspoon ground cinnamon
• 1/4 teaspoon curry powder
• 1 head cauliflower, cored and cut into florets (1 1/4 lbs.)
• 1 cup frozen green pea
• 1 tablespoon cornstarch, dissolved in
• 2 tablespoons water
• 2 tablespoons white wine vinegar or 2 tablespoons cider vinegar
• 6 drops hot red pepper sauce

1. In a 10-inch nonstick skillet, combine the onion, stock, chutney, mustard, basil, ginger, cumin, salt, cinnamon, and curry powder.
2. Bring to a simmer and cook, covered for 6 minutes.
3. Add the cauliflower and cook, covered, for 5 minutes over moderately low heat.
4. Add the peas, cover and cook 4-5 minutes more or until the cauliflower is crisp-tender.
5. Stir in the cornstarch mixture, vinegar, and red pepper sauce.
6. Cook for 1 minute or until the sauce has thickened.
7. Serve hot or at room temperature.
8. For Vegetarian use the vegetable stock.

yellow onion, vegetable stock, chutney, mustard, dried basil, ground ginger, cumin, salt, ground cinnamon, curry powder, cauliflower, frozen green pea, cornstarch, water, white wine vinegar, pepper sauce

Taken from www.food.com/recipe/indian-style-cauliflower-47429 (may not work)